Name: Cheesy Enchilada Meatball Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 1 lb Ground Beef (Room temperature for even mixing.); 1 large Egg (Lightly beaten.); 1/4 cup Grated Cheddar Cheese (Freshly grated if available.); 2 Tbsp Taco Seasoning (Store-bought or homemade.); 1/2 tsp Onion Powder (For extra savory depth.); 1/2 tsp Salt (Adjust to taste.); 1/4 tsp Black Pepper (Freshly ground if possible.); 1/4 cup Enchilada Sauce (Divided for dish base and topping.); 1 cup Shredded Cheddar Cheese (For topping, packed lightly.)

Jump to Recipe

Creamy, juicy, and bursting with bold enchilada flavor, this Cheesy Enchilada Meatball Bake is the kind of comfort food that disappears fast at the dinner table. It takes basic pantry staples and transforms them into a saucy, cheesy casserole that tastes like a weeknight miracle. Fun fact: meatballs and enchilada sauce get along so well that one of my college roommates once declared them the official roommate meal — cheap, filling, and impossible to mess up.

This recipe is special because it’s ridiculously simple, fast to prepare, and universally family-friendly. If you like quick, satisfying bakes, you’ll find it as reliable as some of my other favorites — for example, it’s just as cozy and forgiving as my baked cheesy zucchini bites, but heartier. Read on and you’ll see why this is a must-try for busy nights and picky eaters alike. Get your oven ready — you’ll want to start cooking soon!

What is Cheesy Enchilada Meatball Bake?

What’s in a name? Think meatballs, but dressed in enchilada sauce and smothered in melty cheddar — that’s the idea. Why call it a bake? Because after you shape and cook the meatballs, you give them a warm saucy bath in the oven until everything bubbles together in cheesy harmony. Who came up with it — a casserole-loving Tex-Mex enthusiast, perhaps? Maybe. Could the recipe be proof that “the way to a man’s heart is through his stomach.”? Absolutely — and everyone else’s heart too. Try it and see why the name fits: it’s a playful mash-up that tastes like a million-dollar dinner with minimal fuss.

Why You’ll Love This

Bold, comforting flavor: The enchilada sauce and taco seasoning give the meatballs a rich, smoky, and slightly spicy profile that pairs perfectly with sharp cheddar melted on top.
Budget-friendly and efficient: Ground beef, an egg, and a few seasonings make a filling main dish that stretches to feed a family without breaking the bank.
Crowd-pleasing toppings: Extra cheddar on top turns this into a bubbly, golden casserole that kids and adults both adore.

If you enjoy saucy, cheesy bakes, this dish shares the comforting vibe of my baked chicken ricotta meatballs with spinach, but with a Tex-Mex spin. Make it for dinner, and you’ll have leftovers that reheat beautifully — so go ahead, give it a try!

How to Make:

Quick Overview

This Cheesy Enchilada Meatball Bake is straightforward: mix, shape, bake, saucy-up, and bake again. Preparation is simple and hands-on time is minimal. The meatballs bake first to get cooked through, then they’re coated with enchilada sauce and topped with cheese for a creamy, bubbly finish. Expect about 10–15 minutes of prep and 40 minutes of oven time — roughly 55 minutes from start to finish for a satisfying, family-friendly meal.

Ingredients

1 lb ground beef — room temperature if possible for even mixing
1 egg — lightly beaten
1/4 cup real grated cheddar cheese — freshly grated if available
2 Tbsp taco seasoning — store-bought or homemade
1/2 tsp onion powder — for extra savory depth
1/2 tsp salt — adjust to taste
1/4 tsp black pepper — freshly ground if possible
1/4 cup enchilada sauce — divided (1/4 cup for the dish base, remaining for topping)
1 cup shredded cheddar cheese — for topping, packed lightly

Directions

Preheat oven to 400°F (200°C). Line a baking sheet with foil for easy cleanup.
In a large bowl, combine the ground beef, egg, 1/4 cup grated cheddar cheese, taco seasoning, onion powder, salt, and pepper. Mix with your hands or a spoon until well combined, but do not overwork the meat.
Shape the mixture into 15 even meatballs (about 1 to 1.5 inches each). Place them on the foil-lined baking sheet with some space between each so they brown evenly.
Bake the meatballs for 25 minutes, or until fully cooked through (internal temperature should reach 160°F / 71°C). If you prefer a browned exterior, switch the oven to broil for the last 1–2 minutes, watching closely.
Reduce oven temperature to 350°F (175°C). Pour 1/4 cup enchilada sauce into a small baking dish, spreading it to coat the bottom. This prevents sticking and adds flavor.
Add the cooked meatballs into the dish on top of the sauce, then pour the remaining enchilada sauce over the meatballs, coating evenly. Sprinkle 1 cup shredded cheddar cheese evenly over the top.
Bake for 15 minutes, or until the cheese is melted and bubbly. Let rest 5 minutes before serving so the sauce sets slightly. Serve warm.

Cheesy Enchilada Meatball Bake

What to Serve With

Classic sides: White rice or cilantro-lime rice soaks up the cheesy sauce beautifully.
Vegetables: A simple green salad or roasted corn and poblano mix balances richness with freshness.
Extras: Serve with sour cream, sliced avocado, or pickled jalapeños for brightness and texture.
Drinks: A cold cerveza, iced tea, or a citrusy agua fresca pairs nicely with the smoky flavors.

Top Tips for Perfecting

Substitute ground turkey or chicken for a lighter version, but reduce bake time slightly since lean meats can dry out.
Use freshly grated cheddar for better melt and flavor; pre-shredded cheese can contain anti-caking agents that affect melting.
If you like more heat, stir a pinch of cayenne into the meat mix or use a spicy enchilada sauce.
Don’t overmix the meat — handle it just enough to combine. Overworking makes meatballs dense.
For crispier meatballs, sear them in a skillet before baking, then finish in the oven.

Storing and Reheating Tips

Refrigeration: Store leftovers in an airtight container for up to 3–4 days.
Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: Reheat in a 350°F (175°C) oven for 10–15 minutes until warmed through, or microwave individual portions covered for 1–2 minutes, stirring midway. To revive crisp edges, broil for 1–2 minutes after reheating.

FAQs

Can I make the meatballs ahead of time?
Yes — you can form and bake the meatballs a day ahead, refrigerate, and then assemble and bake the casserole when ready.

Can I use jarred enchilada sauce?
Absolutely. Store-bought enchilada sauce works well and speeds up prep. Choose mild, medium, or hot to suit your taste.

How do I know the meatballs are fully cooked?
Use a meat thermometer — they should reach 160°F (71°C) for ground beef. Alternatively, cut one open to check that there’s no pink in the center.

Can I make this casserole vegetarian?
Yes. Substitute cooked lentil or black bean “meatballs” or a plant-based ground meat, and follow the same steps.

Is this freezer-friendly after baking?
Yes. Cool completely, then freeze in a sealed container. Reheat from frozen at 350°F (175°C) until warmed through, adding extra sauce if needed.

Conclusion

This Cheesy Enchilada Meatball Bake is an easy, comforting weeknight winner that delivers bold flavor with minimal fuss. It’s approachable for beginner cooks, wallet-friendly, and perfect for families who love saucy, cheesy dinners. If you want inspiration or a similar twist on meatballs, check out this excellent Cheesy Enchilada Meatball Casserole | 12 Tomatoes for another take on the same delicious concept. Give this recipe a try, invite someone to share it, and enjoy the warm, cheesy rewards.